Pepparkakor(Swedish Pepper Hearts) - cooking recipe

Ingredients

5 cups all-purpose flour
1 tablespoon cinnamon
1 tablespoon ground cloves
1 tablespoon ground ginger
1 1/2 teaspoons ground cardamom
1 1/2 teaspoons baking soda
1 cup butter or 1 cup margarine, softened
1 1/2 cups granulated sugar
3/4 cup boiling water

Preparation

Mix flour, spices and baking soda; set aside. In a large bowl, beat butter and sugar with electric mixer until blended. Beat in water gradually; beat in flour until well blended; dough will be soft.
Divide into four sections. Shape each fourth into a one-inch-thick circle on a piece of plastic wrap. Wrap in plastic and refrigerate for at least 2 hours.
Heat oven to 375 degrees. Lightly grease cookies sheets. On a lightly floured surface, with a floured rolling pin, roll a quarter of the dough at a time to one-eighth-inch thick. Cut out three-inch-wide hearts. Place one inch apart on cookie sheets and bake 5 to 7 minutes or until lightly browned.
Cool on cookie sheets for 2 minutes. Remove to wire rack to cool. May be frosted with butter icing, using maraschino cherry juice instead of milk to make the frosting.